Turkey brine better than Alton Brown's - Page 2

GreenDrake · 11-19-2012, 12:30 PM

Can you do Patio Daddio's brine for 48 hours though? His instructions say 24. Wondering if the acidity starts making poultry seviche or not. I usually do a two day brine, would like to try his out, if I can do it for two days without issue.

bo_gator · 11-20-2012, 06:25 PM

Quote:

Originally Posted by wmarkw

I made a batch of this tonight for a turkey I'm doing this weekend.

http://www.patiodaddiobbq.com/2009/1...key-brine.html

This is the brine I just plopped the breast in a few minutes ago.

wmarkw · 11-20-2012, 06:29 PM

Quote:

Originally Posted by GreenDrake

Can you do Patio Daddio's brine for 48 hours though? His instructions say 24. Wondering if the acidity starts making poultry seviche or not. I usually do a two day brine, would like to try his out, if I can do it for two days without issue.

I did mine for 2 days. Turned out awesome. I also made his cran-orange bbq sauce to go with it.

bmanMA · 11-23-2012, 07:39 AM

Does anyone know what Rudy's in Austin uses? When I go there that's usually all I bother getting anymore. Tastes kinda Juniper-y to me, but I could be wrong.

11-19-2012, 12:30 PM	#16
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	Can you do Patio Daddio's brine for 48 hours though? His instructions say 24. Wondering if the acidity starts making poultry seviche or not. I usually do a two day brine, would like to try his out, if I can do it for two days without issue. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

11-23-2012, 07:39 AM	#19
bmanMA is one Smokin' Farker Join Date: 03-02-10 Location: Lunenburg, MA Downloads: 0 Uploads: 0	Does anyone know what Rudy's in Austin uses? When I go there that's usually all I bother getting anymore. Tastes kinda Juniper-y to me, but I could be wrong. __________________ Pork Butt and Chicken Legs